Biscuit-Topped Creamed Ham

• 1/4 cup chopped green pepper
• 3 tablespoons chopped onion
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cups cubed fully cooked ham
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup shredded cheddar cheese
• 1/3 cup milk
• 1 teaspoon diced pimientos

1. In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through.
2. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375u0b0 for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened.
3. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.

green pepper, onion, butter, allpurpose, milk, condensed cream, lemon juice, flour, baking powder, salt, shortening, cheddar cheese, milk, pimientos

Taken from www.tasteofhome.com/recipes/biscuit-topped-creamed-ham/ (may not work)